Lest we forget. In honor of Remembrance Day I’m sharing my chocolate cupcakes with raspberry chocolate icing. Get ready for a few seriously emo words on my love affair with Canada.
This is my tenth year in Canada and as an immigrant to this country I feel a responsibility this Remembrance Day to reflect on how special this country is and how lucky I am to be here.
I was born and raised in the U.S. and am very proud of where I came from. It will always be a part of who I am. This is an interesting week to be reflecting on my birth country and my adoptive country. Now more than ever, I’m reminded of how important values are in an extremely chaotic world. It’s so crucial that our governments implement just, accepting and indiscriminate policies. I can’t tell you how thankful I am to be in a country that exudes all of these values.
This is a place where anyone from anywhere can come and be accepted. In Canada, differences are not only accepted, they are preserved and literally celebrated. I’m constantly blown away by the amount of kindness and empathy Canadians have in them.
Today, I’m remembering what Canada’s servicemen have done to protect and preserve those rights. No country is perfect but I do believe that if more nations mirrored Canada, the world would be a better place.
I suppose I really should talk about these cupcakes at some point? Sure, why not. I’m far from a master baker but these are REALLY fluffy chocolate cupcakes. The key to the ‘fluff’ is in the coffee believe it or not! As with most batters make sure not to over-mix so that the cupcakes come out super moist.
Don’t you think berries and chocolate work in perfect harmony together? The fresh raspberries pop out in the buttercream chocolate frosting. While you’ve got a hell of a lot of chocolate goin’ on in each cupcake, they really are quite light and airy…so be careful, you could end up eating the whole batch in one go!
Chocolate Cupcakes with Raspberry Chocolate Icing
Yield: 18 cupcakes Total time: 45 minutes
- 1.5 cups flour
- 2/3 cups cocoa
- 1.5 cups sugar
- pinch of salt
- 1 tsp baking powder
- 2/3 cup coffee (hot)
- 2 tsp vanilla
- 1 tsp baking soda
- 1/2 cup oil
- 3/4 cup heavy cream
- 2 eggs
- large cupcake cups
- Turn oven to 350°F
- In a large bowl,sift together all dry ingredients. Stir with a spoon until fully mixed.
- In a separate large bowl, whisk together the oil, eggs, vanilla and cream.
- Add the dry mixture to the wet mixture and whisk until just combined (don’t over-mix). Add the coffee to the bowl slowly while continuing to whisk until fully incorporated.
- Place cups into a muffin tray. Pour batter into cups until about 3/4 full. Cook for 12-15 minutes or until the inside is completely cooked through (when you stick a fork in the center it comes out clean).
Raspberry Chocolate Icing Ingredients:
- 6 oz. semi-sweet chocolate chips
- 2.5 tbsp. cocoa powder
- 3/4 cup fresh raspberries
- 2 tbsp. cream
- 1 tsp. vanilla extract
- 1 cup unsalted butter, softened
- 2.5 cups powdered sugar
- In a small pot, heat the chocolate chips on low and stir. Once melted, add cocoa to the pot a bit at a time and keep stirring until fully incorporated. Remove from the heat.
- In a large bowl and with a hand mixer, beat the butter until fluffy. Add cream a bit at a time and continue to beat the mixture. Scrape down the sides of the bowl.
- Add in the chocolate and vanilla and beat for another minute. Add raspberries 1/4 cup at a time and continue beating until somewhat smooth.
- Add powdered sugar 1/4 cup at a time and beat until smooth. (Reduce or add sugar depending on how thick you prefer the icing to be).